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TX300mag

TX300mag

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Crosby, TX
1. Smoked andouille sausage-70% venison 30% pork loin chops. Seasoned from scratch. Smoked on mixed oak for 5 hours to temp. I added mustard seed and it through the andouille flavor off just a little, probably won't do it next time.

2. Smoked chorizo sausage-70% venison 30% pork loin chops. Seasoned from scratch. I got a little overconfident when the andouille came out just right, but chorizo was a little on the dry side when smoked to temp. Still very good.

3. Pan sausage 60% venison, 36% pork trimmings, 4% fat. Local meat market spice I started using in 1992 and return to occasionally. Half spicy/half mild.

Next up is Italian.
 
Thanks for posting,I plan on doing some different sausages this year.First thing im going to buy is a mixer to take some of the work out of mixing the stuff together properly. think they will do about 25lbs at a time. what method do you use?
 
No problem

10lbs trimmings
Chili powder: 2 3/4 tbs
Oregano: 1 1/2 tbs
Cumin: 3/4 tbs
Ground onion: 3/4 tbs
Granulated garlic: 1 3/4 tsp
Black pepper: 2 tbs
Salt: 5 3/4 tbs
Paprika: 6 1/2 tbs
Crushed red pepper: 6 3/4 tbs
Sugar 1 1/4 tbs
Vinegar: 3/4 oz
Water: 1 oz

I substituted a little cure for a tbs of salt since I was smoking it. It was a little salty for my taste. It dried a little more than I expected, but I used very little fat.
 
I used our kitchen aid mixer and done 3lbs at a time. Ground and mixed out side in low 30's. the vac sealer really squeezed the air out better in the low temps. used leggs original breakfast seasoning. added 1tbls red pepper flakes for a couple packs,will do that again for all of it
 
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Kitchen aide works great for anything under 7 lbs or so.

I added quite a bit of crushed red pepper and a LOT of cayenne to second batch of breakfast sausage. The spice really knocks down the sage (I prefer no sage but haven't been able to duplicate this flavor successfully).

I know Zach's out of Deer Park, TX makes it, but it's a custom mix for Stark Brothers Beef Shop in Houston.
 

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